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Green 'n' Red Potato Salad Recipe

FROM the first time I made it, this has been my favorite recipe for fresh green beans. I serve it as a main vegetable with any kind of meat, fish or chicken. It is a wonderful salad for a picnic and is a good side dish for hamburgers, hot dogs or barbecue.

TOTAL TIME: Prep: 25 min. + chillingYIELD:2 servings

Ingredients

1-1/3 cups cubed red potatoes (1-inch pieces)

1 cup cut fresh green beans (1-inch pieces)

2 tablespoons sliced pimiento-stuffed olives

1/8 teaspoon salt

Dash pepper

MUSTARD DILL DRESSING:

1 tablespoon olive oil

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon lemon juice

1 teaspoon dill weed

1/4 teaspoon sugar

Directions

1.Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.

2. Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.

3. In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Yield: 2 servings.